When pasta won't do

Weekends are for impractical cooking. That and impractically long NJ Transit trips, but the cooking's more interesting. The latest:

-Tofu! With from-scratch soy milk, which I sort of remembered how to make from the yuba, but barely. It... didn't turn out right, but this was my own fault for not measuring anything nor taking any temperatures. Next project on this front will likely be more yuba. What I came up with, tofu-wise, tasted like a watery version of store-bought firm tofu. Meh.

-Grilling! A friend who left town gave us his grill and we're trying to figure out how one works. Today it at first seemed like we had no idea what we were doing, then suddenly it was working as one would hope. And... it turns out that a grill is an efficient way to use up wrinkled bell peppers, but even grilled, one can only eat so many bell peppers. Now that we know that it works, yakitori on the grill is surely up next.

-Filling crepe-like pancakes with chocolate! (I do occasionally cook things that are not Japanese. More than occasionally, in fact, if one counts the 98% of meals that are pasta.) This is something I'd probably considered but never tried before. Basically you fill the pancake with a piece of (dark, is my preference) chocolate, as in, roll and wrap it around the chocolate, and return it to the pan for more heating. The end result is as close to a chocolate croissant as something that simple can be. The pancakes themselves are a simple enough ratio: one egg, half a cup flour, just under a cup milk, pinch of salt, and maybe a tablespoon, if that, melted butter.